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- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup packed light brown sugar - 1/4 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar Gathering the right ingredients is key for these pumpkin oatmeal cream pies. Start with rolled oats and all-purpose flour for the base. Baking soda and baking powder help the cookies rise. Ground cinnamon and nutmeg add that warm, fall flavor. A touch of salt enhances all the tastes. For the wet ingredients, soften the butter to mix well with the sugars. Light brown sugar brings moisture, while granulated sugar adds sweetness. Canned pumpkin puree gives a rich texture and flavor. Don't forget the egg and vanilla extract to bind everything together. Finally, for the cream cheese filling, use softened cream cheese to create that dreamy center. Powdered sugar will sweeten the filling just right. Once you have all these ingredients, you're ready to bake a treat that celebrates fall! - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. - In a medium bowl, mix these dry ingredients: - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - In a large bowl, cream together: - 1/2 cup unsalted butter, softened - 1/2 cup packed light brown sugar - 1/4 cup granulated sugar - Use an electric mixer to beat until light and fluffy, about 2-3 minutes. - Next, add the wet ingredients: - 1/2 cup canned pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - Beat until fully combined and smooth. - Gradually fold in the dry mixture into the wet mixture. - Use a spatula to mix gently. - Be careful not to overmix; this keeps the cookies soft. - Use a tablespoon or cookie scoop to drop dough onto the baking sheets. - Space the cookies about 2 inches apart. - Bake for 12-15 minutes. The edges will set, and the tops will be golden. - After baking, let the cookies cool on the sheets for 5 minutes. - Then, transfer them to wire racks to cool completely. - While cookies cool, make the filling. - In a medium bowl, beat together: - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - Beat until smooth and creamy. - Once the cookies cool, spread the filling on one cookie's flat side. - Top with another cookie, creating a sandwich. - Repeat for all cookies, creating delicious cream pies. To get the best texture for your cookies, use rolled oats. They add a chewy bite. Mix dry ingredients well to avoid lumps. When baking, keep an eye on the time. Bake for 12-15 minutes. The edges should be set, and tops should look golden. For a light and airy filling, beat the cream cheese well. Combine it with powdered sugar and vanilla extract. This makes the filling fluffy and smooth. You can also add a pinch of cinnamon or a dash of maple syrup for extra flavor. Serve your cream pies on a pretty plate. Dust the tops with cinnamon for a special touch. You can also add a small bowl of whipped cream beside them. This makes it fun for dipping or topping! {{image_4}} You can make these pumpkin oatmeal cream pies even more exciting. Try adding chocolate chips or nuts for a crunch. A half cup of chocolate chips adds rich sweetness. Walnuts or pecans give a nice texture. Mixing in spices can also change the taste. Try adding ginger or allspice for a warm twist. Want to make these pies gluten-free? Swap the all-purpose flour for a 1-to-1 gluten-free blend. This small change still keeps the cookies soft and tasty. If you want a vegan option, use a flax egg instead of a regular egg. For the filling, replace cream cheese with a vegan cream cheese. These adjustments keep the flavors while meeting your diet needs. Pumpkin oatmeal cream pies shine in the fall. You can switch up the filling to match the season. Try using apple butter or spiced pear filling for a fun change. For Halloween or Thanksgiving, decorate with festive sprinkles or edible glitter. This makes your treats look even more special for gatherings. To keep your pumpkin oatmeal cream pies fresh, store them in an airtight container. This keeps them moist and tasty. You can use plastic wrap or a zip-top bag if you don't have a container. Keep them at room temperature for short-term storage. If you want them to last longer, the fridge is a great option. You can freeze these cream pies for future treats. If you freeze them unassembled, store each cookie in a single layer with parchment paper between them. For assembled pies, wrap them in plastic wrap, then place them in a freezer bag. They will stay fresh for up to three months. When ready to enjoy, let them thaw in the fridge overnight. At room temperature, your cream pies are best enjoyed within two days. In the fridge, they can stay fresh for up to a week. Just make sure they are covered well to avoid drying out. Always check for any changes in texture or smell before eating, as this ensures safety and taste. Yes, you can use quick oats. They will change the texture a bit. Quick oats absorb liquid faster. So, your cookies may be softer. Rolled oats give a chewier bite. I prefer rolled oats for this recipe. You’ll know the cookies are done when the edges look set. The tops should have a light golden color. If you gently press the center, it should bounce back. If it leaves a mark, bake a bit longer. You can use mashed banana or applesauce as alternatives. Both add moisture and sweetness. Sweet potato puree is another great choice. It gives a similar flavor and texture. Yes, you can make these pies ahead of time. Store them in an airtight container. They last well in the fridge for about three days. For longer storage, freeze them. Just make sure to thaw them in the fridge. To adjust the sweetness, add more powdered sugar. Taste as you mix until it feels right. If you want less sweetness, reduce the sugar gradually. You can also add a pinch of salt to balance flavors. In this post, we explored the sweet world of cream-filled pumpkin cookies. We covered key ingredients, from oats to cream cheese, and provided clear instructions for baking. I shared useful tips for the perfect texture and fun variations to suit different tastes. Remember, these cookies are easy to make and great for any occasion. Enjoy baking them, and have fun experimenting with flavors. Your friends and family will love these treats!

Pumpkin Oatmeal Cream Pies

Indulge in the delightful flavors of fall with these Pumpkin Oatmeal Cream Pies! Soft oatmeal cookies are paired with a creamy filling, making the perfect treat for any occasion. This easy recipe features cozy ingredients like pumpkin, cinnamon, and nutmeg, ready in just 40 minutes. Click through to explore the full recipe and enjoy baking these delicious cream pies that everyone will love!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

Filling:

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

    Mix dry ingredients: In a medium mixing bowl, combine the rolled oats, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk together until well blended and set aside.

      Cream the sugars and butter: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

        Incorporate wet ingredients: Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat until fully combined and smooth.

          Combine wet and dry mixtures: Gradually fold in the dry ingredients from the medium bowl into the wet mixture using a spatula. Mix until just combined—be careful not to overmix to maintain tenderness in the cookies.

            Shape the cookies: Using a tablespoon or a cookie scoop, drop generous heaping tablespoons of the dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading during baking.

              Bake the cookies: Place the cookies in the preheated oven and bake for 12-15 minutes. The edges should be set, and the tops should have a light golden hue.

                Cool down: Once baked, remove from the oven. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

                  Prepare the filling: While waiting for the cookies to cool, in a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This filling should be fluffy and spreadable.

                    Assemble the cream pies: Once the cookies are completely cool, spread a generous layer of the cream cheese filling on the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat for the remaining cookies.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cream pies

                        - Presentation Tips: Arrange the finished cream pies on a festive decorative plate. For an extra festive touch, dust the tops with a sprinkle of cinnamon and serve them alongside a small bowl of whipped cream for dipping or topping!